Introduction
For the love of sweet tooth, chocolate begins in Mesoamerica. In 16th century when Don Cortes a Spaniard and his Spanish armies, invade the South America, they learned how to make chocolates. Chocolate is fermented, roasted, ground beans of the Thenbroma cacao (the scientific name of Cacao, the main ingredient for chocolate). The Aztecs civilization believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom. The Mayan civilization dating back to 600AD originally prepared only as a drink, it was served as a bitter, frothy liquid mixed with some spices depends what they like. The discovery of cocoa beans is still unknown who first discovered that this small beans could be turned into a drink, but we do know that
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This releases the cocoa's full flavour and aroma. Next is grinding; this process breaks down the cocoa butter on the beans and produces a smooth liquid (cocoa paste). Thereafter, Cadbury follows two different paths to produce either cocoa powder (used in chocolate drinks, pastries, ice creams and desserts) or solid chocolate. Because cocoa powder requires a low fat content, the paste is pressed to remove most of the cocoa butter. Next stage is crushing and milling before mixing with other ingredients. The mixture depends on the type of chocolate being produced. Other processes involved in providing high quality chocolate include: conching (this is a process that blends the chocolate ingredients at high temperature) and lastly finishing or molding. Voila! Your Cadbury chocolate bars and other chocolate products finish and ready to be …show more content…
Consuming excessive amount of chocolate makes you gain weight. An overweight can result in a number of health problems, including heart disease, diabetes and high blood pressure. Standard chocolate bar contains 210 calories, 13g of fat and 24g of sugar. But if you eat only one or two small pieces of the chocolate bar rather than entire thing, you should be able to control and satisfy your chocolate craving. Another complication is diabetes; according to CDC 9.3% of the population in America have diabetes. 21.0 million people have been diagnosed and 27.8% if translate that is 8.1 million people with diabetes are undiagnosed). As a result, low sugar and dark chocolate are sprouting like a mushroom as an alternative to satisfy our cravings in this century old food. Truly the chocolate is a fruit of
While Europe and the United States account for most chocolate consumption, the confection is growing in popularity in Asia and market forecasts are optimistic about the prospects in China and India (Nieburg, 2013, para 9). According to the CNN Freedom Project, the chocolate industry rakes in $83 billion a year, surpassing the Gross Domestic Product of over a hundred nations (“Who consumes the most chocolate,” 2012, para 3). If chocolate continues grow popular in Asia, it stands to become even more lucrative.
Archaeological excavations at Pueblo Bonito have also revealed how extensive the Anasazi trade network was. Organic residue analysis of ceramics have shown the presence of cacao. The cacao residues were found on pottery sherds that were likely from cylindrical jars. These jars were special containers attributable almost exclusively to Pueblo Bonito and had been deposited in caches at the site. This first known use of cacao north of the Mexican border indicates exchange with cultivators in Mesoamerica from approximately A.D. 1000–1125 (Crown and Hurst,
Starting with the dark chocolate; this type of chocolate has a natural source of antioxidants. Then in 2008, Hershey began making chocolate with vegetable oil instead of cocoa butter (Hershey, n.d.). No milk chocolate is not a healthy snack but popping one in your mouth is only 25 calories (Sun-Sentinel, 2007). These improvements modified the chocolate recipe to attract more clientele (Hershey, n.d.).
University of North Carolina, 2010. Web. 16 Oct. 2013. <http://www.learnnc.org/lp/pages/1866> Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
¨ Chocolate milk has 18 total grams of sugar (12 grams of lactose naturally found in all white milk and 6 grams of actual added sugar),¨ According to the Western Dairy Association, the fifteenth leading milk producer in the U.S. On the other hand, sports drinks and colas have almost three times the amount of added sugar. Cola has nine teaspoons of added sugar and sports drinks have about seven teaspoons of added sugar, according to Melissa Dobbins a Nutrients. This shows that colas and sports drinks are the problem when talking about obesity not the healthy nutrition drink chocolate milk, Kids are not obese because they drink chocolate milk because it has zero grams of fat and very little added sugar. This proves that kids are not obese because they drink chocolate milk, but, because they drink beverages with mountains of fattening ingredients.This proves that chocolate milk does not cause obesity but colas and sport drinks
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
Chocolate companies changed from minimal production to massive manufacturing. Thus, targeting different market segments that weren’t possible to reach due to the high cost of the good. The market was able to shift because of the industrialization process that includes several innovations, such as van Houten’s process, this allowed a broad production and distribution of chocolate that spread around the globe.
Before looking into the chemical and psychological effects of chocolate, it is important to go back in time and see where chocolate originated. Even from the very beginning chocolate was viewed as a powerful food. The idea of chocolate first began in 1500 BC when the Pre-Olmecs and Mokaya peoples found that the beans that grew on the cacao trees could be used as food (Semenak, "Chocolate in History"). Moving forward to 600, the Mayan and Aztec civilizations used the chocolate beans in a more meaningful way. The Mayans created a drink from the beans and drank it during weddings and other important ceremonies. Only those of the highest class could indulge in what the Mayans referred to as the “God Food” ("Food: The History of Chocolate"). Similarly, the Aztecs created a drink out of the cacao beans, and according to Susan Semenak’s 2012 newspaper article, “Chocolate in History,” the Aztecs used it as a “love potion.” Pretty soon, the beans became so c...
Chocolate is a sweet food preparation made of cacao seeds in various forms and flavors. It has large application in the food industry and can be consumed either as a final product or as a flavoring ingredient for a great variety of sweet foods. Its primary ingredient – cacao, is cultivated by many cultures in Mexico and Central America as well as in some countries in West Africa, such as Cote d’Ivoire.
Chocolate bars are thought of as impulse buys, which means they require no thought. This is due to how inexpensive they are. However, if an ingredient such as sugar was to rise drastically, so will the cost of the chocolate bar therefore changing the buyer's perspective on the product class.
After you eat your chocolate offering you must make a cross with your chest, like in catholicism. Instead of saying father, son. holy spirit you say Aztec, Maya, Olmec. On you are seated the father will begin the service. The father will read from our sacred test, the chocolate bible and the true history of chocolate.
(Preview Speech) Chocolate goes through the harvesting of the cocoa bean, to the processing at the factory, to even more processes to finalize the product.
From Dairy Queen’s Chocolate Extreme Blizzards to a Hershey’s bar, I love chocolate of all kinds mixed with all assorted goods. I believe that everyone knows that chocolate is bad for humans to consume in large/multiple quantities. But I also heard of people having “chocolate addictions”. I realize that most people are exaggerating when they say they are “addicted” to chocolate, but it lead me to wonder if it is possible to really be addicted to chocolate and if it is something that could happen to anyone.
Did you know that the first chocolate bar originated from Guatemala? In fact, the Mayans had a wonderful technique to make ‘chocolate’, including roasting, grinding, and shaping cocoa beans. Although the food served at my restaurant will be that which is relatively common
The 58 million pounds of chocolate eaten on chocolate the drenched holiday of Valentines Day is likely made from cocoa beans from West Africa. The Ivory Coast, also known as Cote D'ivoire in Africa is the source of about 35 percent of the world’s cocoa production. These cocoa beans were likely harvested by unpaid child workers that are being held captive on plantations as slaves. Chocolate companies use these cocoa plantations as their cocoa source for their chocolate products. And since the companies want to maximize their profit, they push plantation owners to lower prices, causing plantations to cut price any way possible (Philpott).